These spinach and artichoke chicken enchiladas are creamy, cheesy, and oh-so-delicious! They bring together tender chicken, fresh spinach, and flavorful artichokes wrapped in soft tortillas.
I love how quick these enchiladas come together. One bite, and you’ll feel like you’re at a cozy Mexican restaurant! Plus, your friends will be begging for your secret recipe. 🌟
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is key for these enchiladas. You can use rotisserie chicken for convenience or even leftover cooked chicken. If you’re looking for a vegetarian option, replace the chicken with more veggies or cooked beans.
Artichoke Hearts: Canned artichoke hearts add a nice flavor, but fresh or frozen artichokes can work too. Just make sure to cook and chop them first. If you’re not a fan of artichokes, try chopped bell peppers or mushrooms instead!
Spinach: Fresh spinach gives a great texture and flavor, but you can use frozen spinach if that’s what you have. Just make sure to thaw and drain it well to avoid extra moisture.
Cream Cheese: This adds creaminess to the filling. If you’re looking for a lighter option, you could substitute with Greek yogurt. Just keep in mind it may change the taste slightly.
Tortillas: Flour tortillas are soft and easy to roll, but corn tortillas can be used for a gluten-free version. You may need to warm them in a damp cloth first to prevent cracking.
How Do I Get My Enchiladas to Roll Up Without Tearing?
Getting your tortillas to roll up nicely can be tricky, but there’s a simple trick! Warming them makes a big difference. Here’s how to do it:
- Microwave stacks of tortillas for 20-30 seconds, or heat them in a dry skillet over low heat until they’re warm and pliable.
- Make sure not to overfill the tortillas, as this makes rolling difficult. About 1/3 to 1/2 cup of filling is just right.
- Roll them gently but tightly, and place the seam side down in your baking dish to help keep them closed.
This way, your enchiladas will be perfectly rolled and ready for baking! Enjoy your cooking! 😊
Spinach & Artichoke Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Cheese Topping:
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1/4 cup grated Parmesan cheese
For the Tortillas:
- 8 flour tortillas (8-inch)
For Garnish:
- Fresh cilantro or parsley, chopped
How Much Time Will You Need?
This yummy recipe will take about 15 minutes to prep and about 25 minutes to bake, making the total time around 40 minutes. You’ll just need some time to warm up ingredients and roll those enchiladas, then let your oven do the rest!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your enchiladas bake evenly and come out nice and bubbly!
2. Sauté the Onions and Garlic:
In a skillet over medium heat, add the olive oil. Once hot, toss in the chopped onions and cook them until they’re translucent, which should take about 3-4 minutes. Add the minced garlic and give it another 30 seconds, just until it’s fragrant. This will make your kitchen smell amazing!
3. Mix the Filling:
In a large mixing bowl, combine shredded chicken, chopped artichokes, chopped spinach, sautéed onion and garlic, cream cheese, sour cream, mayonnaise, and half of both the mozzarella and Monterey Jack cheeses. Season with salt and pepper. Mix everything well until it’s nicely combined and creamy!
4. Prepare the Tortillas:
To avoid tearing, warm the flour tortillas lightly in the microwave for about 20-30 seconds or in a skillet until they’re pliable. This will make rolling them up so much easier!
5. Roll Up the Enchiladas:
Spoon about 1/3 to 1/2 cup of the delicious filling onto each tortilla. Roll them tightly and place them seam side down in a greased 9×13 baking dish. Don’t worry if they look a bit messy; they’ll still taste fantastic!
6. Top with Cheese:
Now sprinkle the remaining mozzarella and Monterey Jack cheeses evenly over the top of the enchiladas. This is what makes them gooey and yummy!
7. Bake Them:
Put the dish in the preheated oven and bake for 20-25 minutes, or until the cheeses on top are melted and slightly golden. You’ll know they’re ready when your kitchen is filled with a delicious aroma!
8. Cool and Garnish:
Once out of the oven, let the enchiladas cool for a few minutes. This helps them set a little and makes serving easier. Before you dig in, top them with freshly chopped cilantro or parsley for a pop of color!
9. Serve and Enjoy:
Serve the enchiladas hot, and feel free to add some sour cream or salsa on the side for dipping. They’re perfect for a cozy family dinner or a gathering with friends!
Enjoy your creamy, cheesy spinach and artichoke chicken enchiladas! They’re sure to be a hit!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! Fresh spinach adds a wonderful texture and flavor to the enchiladas. Just be sure to chop it well and sauté it slightly to reduce its volume before mixing it with the other ingredients.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or bake in the oven at 350°F (180°C) until heated through.
Can I Make These Enchiladas Vegetarian?
Yes, you can easily make vegetarian enchiladas by omitting the chicken and adding more vegetables! Consider adding black beans, zucchini, or bell peppers for extra flavor and texture.
What Can I Serve with These Enchiladas?
These enchiladas are delicious on their own, but you can serve them with a side of Mexican rice, refried beans, or a simple green salad to round out your meal.
